One hotel reports festive season sales surpassing pre-pandemic levels from 2019.
SINGAPORE: After two years of COVID-19 restrictions, hotel restaurants are bustling with festive crowds this Christmas, and many establishments are striving for sustainability even as business picks up.
Mr. Ryan Jette, director of food and beverage (F&B) at Pan Pacific Hotels Group, reported that business levels have rebounded to 80 to 90 percent of pre-pandemic figures. To meet the surge in demand, the hotel pre-ordered key items like wines, champagne, and turkey. “We collaborated with our purchasing team back in August and September to secure these products from suppliers,” he explained.
At Sofitel Sentosa Resort & Spa, the outlook is even brighter. Cluster general manager Cavaliere Giovanni Viterale noted that both the number of diners and the average bill have exceeded those from the 2019 festive season. With crowds at its three restaurants projected to surpass pre-pandemic numbers, the hotel plans to bring in additional staff to accommodate the influx.
Going Green
As the hospitality sector rebounds, sustainability remains a key focus. Mr. Viterale emphasized that reducing food waste is critical, calling it “the most important thing in our industry.” The hotel has introduced a nominal deposit to confirm dining reservations, which has led to an 80 percent reduction in no-shows. “This initiative is helping us minimize food waste across all our buffets,” he noted.
Sofitel is also set to establish a farm next year to grow its own greens and fruits, aiming to decrease the carbon footprint associated with transporting these items.
Similarly, the Pan Pacific Hotels Group is sourcing ingredients locally. Mr. Jette shared that, in light of inflation and rising costs, the group has begun procuring vegetables and produce from nearby sources, including Malaysia.
Eating with Health in Mind
While many are eager to enjoy the festive season without the constraints of COVID-19, one cardiologist has urged caution. Dr. Yeo Khung Keong noted that cholesterol levels can rise by 10 to 15 percent in just a couple of months, particularly with the upcoming Chinese New Year coinciding with year-end celebrations.
Red meats and processed foods are common culprits for elevated cholesterol, according to Associate Professor Yeo, who serves as a senior consultant in the Department of Cardiology at the National Heart Centre Singapore. “With Chinese New Year approaching, it’s important to be mindful of traditional foods like bak kwa, candies, and sweets,” he advised. “Moderation is key. Enjoy yourself, celebrate with family and friends, but don’t overindulge.”
Alcohol can also contribute to increased bad cholesterol levels, he added. Associate Professor Yeo highlighted that unmanaged high cholesterol could lead to heart attacks and strokes, which are among Singapore’s leading causes of death. However, he reassured that there are strategies to manage high cholesterol, including dietary adjustments, prescribed medications, and regular exercise.
Ultimately, Dr. Yeo stressed that healthy eating should be a lifelong commitment, not just a seasonal practice. “Keeping cholesterol levels in check and maintaining healthy habits should be integral to our lives throughout the year,” he concluded.
